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03-19-2008, 11:47 PM
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#3001
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Senior Member
Join Date: Nov 2007
Location: Portland, OR
Posts: 2,361
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Quote:
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Originally Posted by Thwizzit
Cool. I marked my calendar for July 17th to crack my first bottle. How long did you let it ferment before bottling?
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it's variable w/ the a-wine. Four weeks is the absolute minimum, w/ high ferm temps. Depend on your hydrometer and bottle when you are very close to 1.000 as Ed mentions in the OP. Mine was carbed with 1 cup of corn sugar.
It's tuff to wait, but I've found that making(several) EdWort's Pale Ale helps.
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03-19-2008, 11:50 PM
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#3002
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Beer Geek
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,108
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WOW - This thread broke the 3k barrier!!!! 
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Dunkelweizen, Helles, Apfelwein
2ndary:empty
Drinking: Light Ale, Fat Tyre Clone, Portly Porter, Apfelwein
Next: Irish Dry Stout, Caribou Slobber,
|Myeast 50327|Easy Hop Oast|
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03-20-2008, 02:37 AM
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#3003
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Senior Member
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
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and only fitting that Ed posted #3000
It kinda gives me a warm tingly feeling inside to be part of something this big...Kinda like how it feels after a glass or 2 
I know it's been said before, but for over 5000 gallons made to date, 3,000 posts on this thread, over 1000 on the "How Many" and lots of independent threads on the subject, I think it's fitting to say again:
THANKS ED!
We should have T-Shirts!
"Official Apfelwein Brewers Society"
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Quote:
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
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03-20-2008, 03:12 AM
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#3004
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
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Originally Posted by BigKahuna
and only fitting that Ed posted #3000
It kinda gives me a warm tingly feeling inside to be part of something this big...Kinda like how it feels after a glass or 2
I know it's been said before, but for over 5000 gallons made to date, 3,000 posts on this thread, over 1000 on the "How Many" and lots of independent threads on the subject, I think it's fitting to say again:
THANKS ED!
We should have T-Shirts!
"Official Apfelwein Brewers Society" |
Thanks guys. I feel honored. Over 3,000 replies. Amazing. It's great that so many folks enjoy it and realize how simple it is to make.
I'm going to have to start another 10 gallons myself.  |
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03-20-2008, 03:54 AM
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#3005
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Senior Member
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
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Seriously, You need to have Apfelwein stuff on your CaffePress site. I'd buy!
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Quote:
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
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03-20-2008, 04:19 AM
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#3006
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Senior Member
Join Date: Sep 2007
Location: Maine, Portland and Beyond.
Posts: 356
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+1 on that. From this site alone you would get a lot of sales.
__________________
Melancholy Dog Brewery
Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.
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03-20-2008, 05:45 AM
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#3007
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Senior Member
Join Date: Aug 2006
Location: Mesa, Arizona
Posts: 319
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Quote:
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Originally Posted by EdWort
I've done it once and it turned out fine. I probably won't do it again though. I think I prefer to clean out the carboy, freshly sanitize it, and use fresh yeast with each batch.
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I'm going to concur with this.
Unless you are practicing GREAT sanitization rules, you want to clean out your fermenter every other batch. Otherwise, you risk infection.)
Guys, (and gals) I used to do this professionally. (Making beer, that is.) We had bad batches, and itwas re-using the yeast too often.
steve |
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03-20-2008, 04:27 PM
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#3008
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Hobby Collector
Join Date: Nov 2007
Location: Southern Ohio
Posts: 34,507
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I plan on pitching another 5 gallons of Juice on my yeast cake when this batch is done fermenting. and just adding the sugar.
__________________
Tap Room Hobo
I should have stuck to four fingers in Vegas. :o - marubozo
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03-20-2008, 05:39 PM
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#3009
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Senior Member
Join Date: Nov 2007
Location: ANCHORAGE!!
Posts: 3,890
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IrregularPulse I dont think that will work well. Something about ciders and meads being not real good for reusing the yeast.
__________________
Quote:
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If you find yourself going through hell, keep going- Winston Churchill
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Quote:
Originally Posted by Tenchiro
The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...
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03-20-2008, 05:41 PM
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#3010
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Senior Member
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,909
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Quote:
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Originally Posted by IrregularPulse
I plan on pitching another 5 gallons of Juice on my yeast cake when this batch is done fermenting. and just adding the sugar.
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What do you gain by doing this? Yeast is fifty cents, why even chance it?
I started my first batch of this following the original recipe yesterday, I hope it lives up to the hype.
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